Making beer commercially in New York City is so difficult that it all but stopped until the previous decade’s craft-beer boom rekindled the fire. Today, about 40 breweries make beer in the city, but doing so comes with its own set of rules. Beyond the regulatory and logistical hurdles, there’s an underlying creative challenge: NYC is the culinary capital of the United States, and competition for space on bar and restaurant menus is pitched. Without great beer, great branding, a point of view, and a way to generate new and engaging stories, it’s easy for a brewery to get lost in the noise. That’s why KCBC (https://kcbcbeer.com)—opened in 2016 by homebrewers-turned-pros in the vibrantly diverse Bushwick neighborhood—leans into the city’s energy with graphic storytelling through branding, and with a constantly shifting lineup that tells interesting tales about the wider world of beer. In this episode, cofounder Tony Bellis and head brewer Bobby Rolandi discuss: brewing hazy IPA with Voss kveik rather than more popular strains drier New England–style IPAs with finishing gravities around 3.5°P (1.014) developing three distinct templates for hazy IPA recipes avoiding chewier grains such as oats in favor of flaked and malted wheat fermenting cooler and with a cooler dry hop for smoother extraction achieving modern flavors in West Coast–style IPAs using classic hops experimenting with hops and fermentation in the lager space using 34/70 for IPA fermentation while using a Budvar-derived strain for lagers And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don’t. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Celebrating 16 years of delivering compelling new hop varieties along with classics that thrive in Oregon’s terroir, Indie is the original source for Strata, Luminosa, Lórien, Meridian, and their newest variety Audacia. Release your creativity with the magic of pure, uncut Oregon hops from Indie. Indie Hops — Life is short. Let’s make it flavorful. XTRATUF (https://xtratuf.com) XTRATUF has been making rugged and reliable boots for 75 years. Built for the harshest conditions, the Legacy Collection styles are oil, acid, and chemical resistant with a non-slip rated outsole. Be prepared for whatever comes your way and shop the latest XTRATUF boots on xtratuf.com. Brewery Workshop (https://breweryworkshop.com) If you’re launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.
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